Yoga

Two Pumpkin Dessert Recipes You’ll Love

‘Tis the season of family, celebration and pumpkin! I have been experimenting with lots of new pumpkin recipes this season and over the holidays tried two new pumpkin desserts. They turned out fantastic and have quickly become a new holiday favorite. Enjoy!

Preheat oven to 350 degrees F and prepare baking sheet with a non-stick spray. Mix dry ingredients in a medium to large bowl. Stir in wet ingredients and then chocolate chips. Spoon out 1-2 tablespoons cookie batter on baking sheet. Lightly press batter down and shape with fingers. Bake 10-12 minutes. After baking allow cookies to cool for about 10 mins and then transfer them onto a cooling rack and cool completely.

Preheat oven to 350 degrees F. Soften the cream cheese and let the eggs and maple syrup come to room temperature. Then beat together the cream cheese and maple syrup until smooth. Add in the pumpkin pie spice and then one by one, add each of the eggs. Lastly, add the pumpkin puree and beat together just until mixed. Pour the cream cheese mixture into your pie crust and stick it in the oven on 350 degrees F for 30 minutes. Lower the heat to 325 and bake until the edges of the cheesecake are puffed and begin to brown, about 10 to 15 minutes more. Put the pie in the fridge and let it cool completely for several hours before serving. Top with whipped cream if desired.